Anti Inflammatory Vegan Tofu Migas
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Learn more →Ingredients
4 servings
- 1 block (14 oz) firm tofu
- 3 tbsp olive oil, divided
- 4 corn tortillas (6-inch), torn into roughly 1-inch pieces
- 1 small yellow onion, diced
- 1 jalapeño, seeded and finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 cup cherry tomatoes, halved
- ½ cup salsa
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels, pressing out as much moisture as possible. Crumble the tofu into rough, irregular pieces about the size of scrambled egg curds and set aside.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the torn tortilla pieces in a single layer and cook, turning occasionally, until golden and lightly crisped at the edges, about 4–5 minutes. Transfer to a plate and set aside.
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